Herb Biscuit Variation

I recently picked up a bag of white whole wheat flour and decided to take it for a test spin for today’s 6:30 pm breakfast biscuits. Thomas and I are notorious for staying in bed all day on Saturday until hunger drives us out. Today was no exception, and all I could think of was oven fresh biscuits. I decided to use all www flour instead of my usual half all-purpose half ww pastry flour mix, and changed the flavor profile a bit by leaving out the sugar and grinding in some Italian spices instead. This was a really nice change and would be great variation for dinner biscuits. I was running out of almond milk so I used just over 3/4 c. and a couple of tablespoons of water, worked just fine! Here’s the link to my very versatile Drop Biscuit recipe!